Espresso Caramel Shortbread Bars

Node Shortcode: [[nid:11303]]

Recipe type: Dessert


  • 3/4 cup butter, room temperature
  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • 1/2 tsp. vanilla
  • 1 egg yolk
  • 2 tsp. instant coffee
  • 1 1/2 cups flour
  • 1/4 tsp. salt


  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1 1/2 cups dark brown sugar


  • 1 1/2 cups dark chocolate chips
  • 1/3 cup heavy cream
  • 2 tsp. instant coffee
  • sea salt, optional


  1. With mixer beat the butter and sugars until light and fluffy, about 3 minutes
  2. Add the egg yolk and vanilla and beat to combine
  3. Add the coffee to the shortbread and mix well.
  4. Add the flour and salt and mix until just combined.
  5. Press the shortbread into an even layer in the prepared pan
  6. Pierce with fork all over
  7. Bake the crust 25-30 minutes until golden brown


  1. Place the butter, cream and sugar in a medium saucepan. Cook over medium heat, stirring often, until smooth.
  2. Bring the mixture to a boil and cook, without stirring, until it reaches 240 on a candy thermometer
  3. Pour the caramel on top of the shortbread
  4. Cool for 10 minutes then place in the freezer and chill for 1 hour or until caramel is set.

Chocolate Topping

  1. Place the chocolate chips and cream in a bowl set over a pan of simmering water. Stir until melted and smooth.
  2. Add the instant coffee and stir to dissolve
  3. Pour the melted chocolate over the caramel and use a spatula or knife to smooth it out.
  4. Sprinkle with sea salt then let chill in fridge until the chocolate is firm.
  5. Cut with large knife, pour a glass of Kendall-Jackson Cabernet Sauvignon and enjoy!